Chicken & Rice
Servings 4 Large Servings
Ingredients
Chicken
- 1 tablespoon olive oil
- 1 Onion chopped
- 3 teaspoons Tomato paste
- 1 Clove Garlic Minced
- 250 ml Water or Unsalted Chicken Stock Or minimum required liquid amount
- 4 Full Chicken Legs including thigh
Spices
- 1.5 teaspoon Ground Ginger
- 1.5 teaspoon Ground Cardamom
- 1.5 teaspoon Ground black pepper
- 2.5 teaspoons Ground Cumin
- 3 teaspoons Coriander leaf Or 2 tsp ground
- 1 teaspoon turmeric powder
- 2 Bay leaves
- 3 teaspoons Salt Unless using brined chicken
Rice
- 250 ml Water See instructions
- 500 ml Basmati rice Rinsed
Garnish (Adjust to taste)
- 100 ml raisins
- 100 ml pine nuts
- 1-2 fresh tomatoes chopped
- 1/2 small red onion thinly sliced
Instructions
Saute
- Turn on Saute (More) or preheat pressure cooker if using manual
- Throw in in oil and onions, saute until transparent.
- Add garlic and spices, cook till aromatic (~30 sec)
- Add tomato paste & salt
Pressure cook
- Add chicken & coat in cooking liquid (Use stock as alternative)
- Cook on high pressure, 16 mins, quick release
- Preheat your oven/broiler/grill (Whatever you want to use to brown up your chicken skin) ~200C
- Strain chicken, set aside somewhere you can keep hot
- Pour cooking liquids into a litre jug, you need 875ml. Top up with water if you're under, set aside excess otherwise.
- Pour liquids back into pressure cooker, mix in your rice
- Put your chicken skin side up under the grill/broiler/oven while you're doing the rice, you want it to be brown & slightly crisp
- Cook on high pressure, 3 mins, natural release for 10 mins then release remaining pressure
Plate it
- Once chicken is ready, throw any remaining cooking liquid over it, just a light glaze
- Mix your rice, throw in your raisins
- Serve your chicken on a bed of rice, sprinkle with pine nuts, tomato & onion
Notes
Adapted from Hip Pressure Cooking